Name: kome koji - organic 500g
Brand: Mimiferments
Price: 19.90 EUR
Availability: InStock

kome koji - organic 500g

€19,90

kome koji - organic 500g

€19,90 €39,80/kg

incl. taxes. Shipping costs are calculated at checkout

Ready-made rice koji for the simple production of miso, shio koji, amazake etc.
Includes recipe suggestions

bio Kome Koji Reis Koji Aspergillus Oryae für shiro miso und ama miso

What makes our come what may special

naturally fermented, gently dried, gluten-free, vegan, handmade in Berlin

Bio Kome Koji, also known as rice koji, is white rice that has been fermented with Koji Kin, a noble Japanese mould called Aspergillus oryzae. This process takes over two days. It is then gently dried at a low temperature over a period of 24 hours. The result of this elaborate fermentation and drying process is a ferment with a sweet, mushroomy flavour.

How to use our come what may

Organic rice koji is an indispensable raw material for the classic production of various Japanese ferments, including miso, shoyu, shio koji and sake. It can even be ground into powder in a blender to make koji salt or dried marinades.

To make tea with kome koji, first roast a portion of dried kome koji in a pan until golden brown. Then add a tablespoon to a cup and pour hot water over it.

On the back of the packaging you will find recipe suggestions for amazake, shio koji and miso.

You can also get kome koji fresh. We also offer mugi koji, a barley koji.

The story behind our come what may

Kome Koji is a traditional fermented food in Japan that is known for its natural health-promoting properties. In fact, rice koji can be considered an enzyme-rich wonder food that offers numerous health benefits as well as positive effects on beauty.

The basic properties of rice koji include the breakdown of starch into glucose and the conversion of protein into amino acids. The products created during this fermentation process contribute to the umami flavour and aroma. In addition, rice koji contains valuable nutrients such as vitamins and antioxidants.

In Japanese cuisine, kome koji is often used as a popular natural flavour enhancer to intensify sweetness, fullness, umami and aromas. It is also popular for improving the texture of fish and meat dishes by making them fluffy and tender.